Caramel Pecan Bars

These caramel pecan bars are delicious!  They can be served by themselves, with whipped cream or vanilla ice cream.  I even like them in the morning with a cup of tea. 

Caramel Pecan Bars

2 1/2 sticks butter, melted
2 cups plus 3 tablespoons all-purpose flour
2 cups oats
1 1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
12 ounce jar of caramel sauce
1 cup semisweet chocolate chips
1/2 cup pecans coarsely chopped 

Preheat the oven to 350F degrees.  Spray a 9 x 13 inch baking pan. 

In a large bowl, mix 2 cups flour, oats, brown sugar, baking soda and salt.  Melt the butter.  Slowly mix the butter into the oats mixture until it's crumbly.  Transfer half of the mixture into the sprayed baking pan.  Bake for 8 - 10 minutes.  Pull from the oven and let cool a few minutes. 

Pour the caramel sauce into a bowl.  Mix the remaining 3 tablespoons of flour into the caramel sauce until smooth.  Layer the pecans, chocolate chips and the caramel last in the baking pan over the baked oats base.   

Add the remaining unbaked oat crumble mixture on the top and bake 12 minutes.  Remove when slightly browning on top.

Let cool.  Cut and serve.

 

Salted Nut Roll Bars

Thanks to my aunt for sharing her great recipes!!



 Salted Nut Roll Bars

Combine: 1 yellow box cake mix
                  1/3 c melted butter
                  2 eggs

Press into a 9x13 inch pan sprayed pan.  Bake 10-12 minutes at 350F.

Cover with 3 cups of mini marshmallows.  Put the pan back into the oven for 3 minutes or until the marshmallows are puffed up. 

Remove from the oven and let it cool.

Melt together : 12 oz. bag of Reese's peanut butter chips
                          1/2 c white corn syrup
                          1/2 c butter 
Then add to the Reese's mixture: 1 tsp vanilla
                                                         2 c dry roasted peanuts
                                                         2 c rice krispies
Mix it all together then pour and spread it over the marshmallow layer.

Let it cool.  Serve.

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Almond Cookies

Almond Cookies

1/2 c butter

1 c white sugar

1 egg

1 tsp almond extract

1 3/4 c flour

2 tsp baking powder

1/8 tsp salt

1/4 c sliced almonds

2 Tbsp milk 

Preheat oven to 325F. 

In a medium bowl, cream together the butter and sugar.

Add the egg and almond extract.  Mix until fluffy.

Stir in the flour, baking powder and salt. Mix until just mixed together. 

On a parchment paper lined cookie sheet or a lightly sprayed cookie sheet, roll the dough into small balls and slightly flatten.

Sprinkle with almonds. 

Bake for 11 - 14 minutes or until the edges are slightly browned.  

Fuzzy Hot Chocolate

• 1 cup hot chocolate
• 1 oz. Kahlua
• 1/2 oz. brandy

Mix all ingredients together in a mug.

Options: top with whipped cream and chocolate shavings. 

Spicy Tofu Appetizer

homemade tortilla chips and quick salsa

gingerbread martini

Gingerbread Martini Recipe

Gingerbread Simple Syrup as follows:
1  cup sugar
1  cup water
2  tablespoons mild-flavor molasses
1-inch piece fresh ginger root, peeled, sliced
2  cinnamon sticks
1  teaspoon whole cloves


Orange wedge
Brown sugar

1  oz Gingerbread Simple Syrup (2 tablespoons)
1  oz vanilla vodka (2 tablespoons)
1  oz half-and-half (2 tablespoons)
1/2  oz coffee liqueur (1 tablespoon)



Optional garnish: a small dabble of whipped cream with a gingerbread cookie on top.

1. Make the Gingerbread Simple Syrup: mix sugar, water, molasses, ginger root, cinnamon sticks and cloves in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup to discard spices. Cover jar, and refrigerate until needed. Makes about 1 1/2 cups.
2. Martini:  Moisten the rim of a chilled martini glass with orange wedge. Sprinkle brown sugar onto a small plate, and dip moistened rim into the sugar to coat lightly. Fill a  cocktail shaker with ice. Add 1 ounce gingerbread simple syrup, vodka, half-and-half and coffee liqueur; cover and shake. Strain into martini glass.
3. Garnish if desired and serve.

Spiked Hot Chocolate

• 2 cups milk
• 2 ounces bitter-sweet chocolate
• 1/4 cup sugar
• 2 ounces kahlua or coffee-flavored liquor
• marshmallows or whip cream

Directions

1. Finely chop the chocolate and add to the milk. Stir in the sugar and cook for 15 minutes, or until the sugar is completely dissolved and the chocolate is melted. Do not boil.
2. Divided the kahlua equally between two large mugs. Pour the chocolate mixture into the mugs and stir to combine. Top with marshmallows or whip cream. 

Spiced Pumpkin White Hot Chocolate

3 cups whole milk
1 cup canned pumpkin puree
2 cinnamon sticks, broken
12 whole cloves, crushed slightly
12 whole allspice berries, crushed slightly
2 tablespoons chopped candied ginger
2 tablespoons orange peel zest
1 vanilla bean, split lengthwise

4-6 ounces, high quality white chocolate, chopped
pinch sea salt 

optional garnish:  whip cream topped with shaved chocolate and sprinkled with cinnamon

1. In a saucepan, over medium-low heat, bring the milk to a simmer.
   
2. Lower the heat to keep the milk below the boiling point and add the pumpkin, cinnamon, cloves, allspice, candied ginger and vanilla bean.
   
3. Remove from the heat and let stand for 15 minutes.
   
4. When ready to serve, pour the milk mixture through a triple mesh strainer into a clean saucepan. Heat through -do not boil.
   
5. Add the white chocolate and stir until the chocolate is melted. Then add the sea salt.
   
6. Remove from the heat.
   
7. Serve immediately.
   
8. To store, let cool, cover, and refrigerate. Reheat to serve.
   

optional: Garnish before serving if desired.